I absolutely LOVE to cook. I have create a lot of dishes and experiment with different recipes and I have been posting my favorite ones, as well as my personal recipes on a blog to keep track and to show others what I have been making.

If you try one of my recipes I would love to hear your comments or how you did it differently or what you honestly think. :)
-Alyssa Groff

Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Cheesecake is my absolute favorite dessert in the world and I have made some good cheesecake recipes before but I lost them so that is partially why I am making this blog. So I can keep track of good ones. This cheesecake is great for fall because of the orange taste and warm flavors.
Ingredients

CRUST

  • 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
  • 1 1/4 cups walnuts (about 5 ounces)
  • 6 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, melted

FILLING

  • 5 8-ounce packages cream cheese, room temperature
  • 1 2/3 cups sugar
  • 3 tablespoons all purpose flour
  • 2 tablespoons grated orange peel
  • 2 teaspoons orange-flower water (I couldn't find this so I just combined fresh squeezed orange and water.)
  • 5 large eggs
  • 2 large egg yolks

SAUCE

  • 4 cups pomegranate juice
  • 2 12-ounce bags frozen unsweetened raspberries (unthawed)
  • 1/4 cup sugar
  • 1/2 cup honey
  • *A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

Preparation

FOR CRUST:

  • Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.

FOR FILLING:

  • Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
  • Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. DO AHEAD: Can be made 2 days ahead; keep refrigerated.

FOR SAUCE:

  • Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead; keep refrigerated.
  • Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

at 8:59 PM

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